Go PAnnntherss!!

This cake I made for my neighboors son! He loves hockey and he celebrated at the ice rink!

I used Dories Perfect Party Cake recipe found here. It came out nice and moist and everybody loved!!

Citrus White Cake

So, I was trying to find a good recipe for a white cake, without breaking the bank. I love to use cake mixes, but sometimes the flavor its just wayy too artificial. Yesterday I was playing around with the flavors and I hit the jackpot with this one. Me, my sister and a friend really enjoyed the final result!!! If you want, you can take the extra step and use some good quality rasperry jam as a filling and Swiss Meringue Buttercream to frost. Here at my house me and sissy ate as soon as came out of the oven. Yummm!

White Lemon Cake

1 Box of white cake mix ( I used Duncan Hines )

3 eggs

1 cup of water

1/4 cup vegetable oil

1 tsp vanilla extract

1 tsp butter extract

Juice and Zest of 2 lemons

Preheat oven to 350 degrees F.

Spray two 9 inch pan with cooking spray and
set aside. ( I used a big loaf pan , but it will work both ways )

In a large bowl, beat the cake mix, eggs, water, oil, zest, lemon juice and vanilla

until smooth. Pour into prepared pan. Bake 20 to 30 minutes or until golden brown.
Remove cake from oven and let cool.!

Busy in the kitchen!

I have been pretty busy yesterday and today getting ready for my friend's baby shower! I already made the cupcakes and cake pops, made some pompoms and got all the drinks ready! I'm excited and I will post pictures tomorrow once we get the whole decoration done!!!

Much Love!!

Chocolate Cupcakes

So, I'm throwing another shower this weekend with a couple friends for our good friend Jenny. She already have 4 boys, but without knowing she got preggo again and guess what: It's a GIRL!!

We are very excited and I'm sure she will be very happy when she sees what we did for her.

I'm gonna me making all the sweets and decoration, so I decided to do a little trial on this cupcakes.

THE BEST CHOCOLATE CAKE

Adapted from Kevin & Amanda

1 box devil’s food cake mix

1 small pkg Jello instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs, beaten

1/2 cup milk

1 tsp vanilla

1 tsp butter extract

2 cups mini chocolate chips

Preheat oven to 350 degrees F.

In a very large bowl, mix together everything except chocolate chips.

Batter will be thick. Stir in the chocolate chips.

Pour batter into cupcake tins. For cooking time, I usually do the toothpick test to see if it's ready.

SOPAPILLA CHEESECAKE

Adapted from Pillsbury website

Ingredients
2 cans Crescent Rolls
2 (8 oz) packages cream cheese (room temp)
1 cup sugar
1 tsp vanilla
1/2 cup butter, melted
1/2 cup sugar
1 tsp cinnamon
Instructions
Preheat oven to 350
Unroll 1 can of crescent rolls and lay flat in the bottom of a 9×13 baking dish. Stretch the rolls to cover the bottom of the pan. Pinch any seams closed.
In a mixing bowl combine cream cheese, 1 cup sugar and vanilla until combined and smooth.
Spread this over top of the crescent roll.
Unroll your remaining can of crescent rolls and lay this on top of the cream cheese mixture, again, pinching closed any open seams.
Pour your melted butter on top of the crescent roll.
In a bowl mix the remaining sugar and tablespoon of cinnamon together and sprinkle that evenly on top of butter.
Bake for 30 minutes until top is golden brown.
Let cool for approximately 20 minutes and then put in refrigerator to completelychill before cutting into squares.

DEATH BY CHOCOLATE

Serious, this cake was chocolate all over the place. I used devils food boxed cake, filled with brigadeiro and ganache.

Sweet 16 Cake and 33 weeks pregnant!

I have been baking a lot latelly, but just too lazy to post....Thats what happen when you 33 weeks pregnant and can't take it anymore...I can't wait until its the day of labor..I know it will be lots of pain and etc...But Im ready to see my baby girl.

This weekend I made a sweet 16 cake and came out pretty good....Despite my pregnancy bad mood, I trhow my hubby out of the house and did everything with lots of calm...I used the Buttermilk Cake from Smitten Kitchen website, white chocolate ganache filling and fondant.

Hannah Montana Cake

Welll....If you have a niece, daugher, grandaughter, you name it. You know how this is...all the girls, Love Hannah Montana....This weekend I had an order for a Hannah Montana cake, so I went on this website and found some good cakes, and just copied a couple ideas. This is how the final project looks likes. The recipe for the cake you can find here

Enchanted Garden Cake

This cake was so much work. I used this recipe for the yellow cake and used dulce de leche and coconut for filling....My family loved the leftovers at the house, so I think it was pretty good.

YWPWT - Almond Crunch Pumpkin Cheesecake

This month on You want pies with that our theme was :

"After playing with a few ideas, I've decided on "Herbs and Spices" as the theme. I think there's a lot of possibilities there. Obviously a lot of spices go well with pies (cinnamon, nutmeg, ginger etc) but there's lots of room for creativity: orange-cardamom, chocolate-cayenne, pink peppercorn-grapefruit, etc. And I'm also excited to see what people do with herbs. Pairings like blueberries and fresh mint or strawberries and basil could be delicious, and herbs like lavender and lemon verbena are getting more popular. There are also lots of opportunities for savory pies and tarts with this theme. "

So, I decided to do my famous Pumpkin Cheesecake. This is a big hit on all the parties I do at my house.

1-2/3 cups HONEY MAID Graham Cracker Crumbs

1 cup sugar, divided

1/4 cup PLANTERS Sliced Almonds, chopped

5 Tbsp. margarine or butter, melted

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup solid pack canned pumpkin

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 tsp. pumpkin pie spice

4 eggs

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.BEAT cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.

PREHEAT broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

VERY MOIST CHOCOLATE CAKE by bakeXperience

I dont have any picture yet, because I haven't tried, but her pics looked so good that I think its a good one. I will definitelly try this weekend.

Igredients:

2 1/2 c. cake flour

2 1/2 c. sugar

6 pcs. egg yolks

1 bar butter

3/4 c. cocoa powder

1/4 c. evaporated milk

1 1/2 tbsp. baking soda

2 1/2 tsp. baking powder

1/4 c. mayonnaise or 1 tbsp. vinegar

1 tsp. vanilla extract

Directions:

Cream butter until light and fluffy, add sugar and egg yolks, Dissolve cocoa powder in boiling water, Combine flour mixture (sifted flour, baking powder, baking soda, salt) alternately with cocoa into butter mixture. Incorporate milk in between, Stir in mayonnaise and vanilla. Batter becomes thin, Pour in a greased and lined pan. Bake for 40 mins at 350 F. (I used a 9x13" rectangular pan here. For other pan sizes, make sure to pour only up to 1/2 to 2/3 full so it won't overflow as the cake rises pretty much.)

FROSTING:

Ingredients:

1/2 c. cocoa powder

1/2 bar butter

1/2 c. evaporated milk

1/2 c. condensed milk

1/2 c. sugar

1 pc. egg yolk (optional).

Directions:

Mix all ingredients together while stirring constantly over medium heat until frosting becomes thick and spreadable

TFF - Ultimate Cheesecake

Ok, I did this a while back ( 2 weeks ago ) and let me tell you, BIG HIT. My whole family asked for the recipe and they were impressed how good this cheesecake was. I love Tyler recipes, I think he put so much flavor on everything and thats why I decided to join this group of great people making his recipes from his book or website. You can see the recipe below. I made some changes: I used chocolate ganache instead of blueberry topping. If you want be part of this blog , click here.

ULTIMATE CHEESECAKE

Ingredients
Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Directions:
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Top with any ganache recipe that you desire.